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LENTILS ARE A GREAT way to add protein and bulk to meat-free dishes. They’re rich in fibre, too, as well as a source of iron, phosphorus, copper, potassium, vitamin B6 and folate.
Not sure which colour to choose? Different types are better for different ways of cooking. For example, soft-textured red and yellow lentils are best for soups and dhals, whereas brown and green lentils hold their shape better when cooked, so they work well in sauces, casseroles and pies.